Blueberry Sourdough Scones

 Welcome back to my kitchen! Today, I'm excited to share one of my favorite recipes that combines the tangy goodness of sourdough with the sweet burst of fresh blueberries. These scones are perfect for breakfast, brunch, or an afternoon treat. Let's dive in and make some delicious Blueberry Sourdough Scones! 

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What You’ll Need:

• Baking Sheets

• A glass jar or bowl

• A spoon or spatula

• Parchment Paper

Ingredients:

• 300g all-purpose flour

• 50g granulated sugar

• 50g brown sugar

• 8g baking powder

• 2g salt

• 1 stick butter, cut into small pieces

• 1 cup fresh blueberries

• 150g sourdough starter (discard works great!)

• 50g heavy cream

• 1 tsp vanilla extract

• 1 egg 

• Optional: Coarse sugar for sprinkling

Instructions:

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, and salt.

3. Cut in the Butter: Add the cold butter pieces to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.

4. Add Blueberries: Gently fold in the fresh blueberries, being careful not to crush them.

5. Combine Wet Ingredients: In a separate bowl, mix the sourdough starter, heavy cream, vanilla extract and egg. Pour this mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix – the dough should be slightly sticky.

6. Shape the Dough: Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together, then shape it into a 1-inch thick round, 8 inches in diameter. Cut the round into 8 wedges and transfer them to the prepared baking sheet.

7. Egg Wash and Sprinkle: Beat an egg and brush the tops of the scones with the egg wash. If desired, sprinkle coarse sugar on top for an extra crunch and sweetness.

8. Bake: Bake the scones in the preheated oven for 20-25 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.

9. Cool and Enjoy: Allow the scones to cool on a wire rack for a few minutes before serving. Enjoy them warm or at room temperature with a cup of tea or coffee.

Tips for Success:

• Cold Butter: Ensure your butter is very cold before cutting it into the flour. This helps create flaky layers in the scones.

• Don't Overmix: Overmixing can lead to tough scones. Mix the dough just until it comes together.

• Fresh Blueberries: Fresh blueberries work best in this recipe. If you use frozen, do not thaw them to avoid excess moisture in the dough.

These Blueberry Sourdough Scones are a delightful treat that highlights the versatility of sourdough. They're slightly tangy, wonderfully buttery, and bursting with juicy blueberries in every bite. I hope you enjoy baking and sharing these scones as much as I do. Happy baking!